Step 1

Press the pumpkin puree against a strainer or place it in a double layer of paper towels to blot it. You really want to remove the excess water from the pumpkin so the cookies have a nice chewy texture.

Step 2

Sift the flour, baking soda, baking powder, salt and spices into a large bowl. Whisk together and set aside.

Step 3

Mix the melted butter and sugars together in bowl, add the vanilla then mix in the pumpkin.

Step 4

Add the flour mixture in then mix until just combined. Add most of the chocolate chips and fold in to distribute. I like to reserve a handful to place on top of each cookie at the very end but that's optional. Cover and chill for at least 30 minutes, preferably an hour or two.

Step 5

Preheat oven to 350F. Use a triggered ice cream scoop or tablespoon to potion out 1.5-2 inch balls then roll each into a ball with your clean palms.

Step 6

Place balls about two inches apart on a parchment paper or silicon-lined baking sheet and place the reserved chips on top. Bake at 350F for about 11 minutes. The cookies will be puffed up and the edges will be set.